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Description

It is also known as Chinese parsley or dhania, and in the United States the stems and leaves are usually called cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.

Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but depending on ethnicity, 3–21% of people tested think the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.